Red, White and Black Bean Salad recipe

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Ingredients

1 ½ cups frozen corn kernels
¼ cup cider vinegar
3 tablespoons lime juice
2 cloves garlic
1 ½ teaspoons ground cumin
1 tablespoon Dijon mustard
1 teaspoon ground black pepper
½ teaspoon salt
¾ cup extra-virgin olive oil
¼ cup fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 cup chopped red onion
1 ½ cups chopped red bell pepper

Nutrition Info

278.8 calories
carbohydrate: 18.2 g
cholesterol: : -
fat: 21.5 g
fiber: 3.5 g
protein: 4.1 g
saturatedFat: 3 g
servingSize: -
sodium: 383.2 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour the corn into a microwave-safe dish, cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.

  2. Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.

  3. Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl, pour the blended dressing over the bean mixture. Refrigerate overnight, allow to come to room temperature before serving.

Recipe Yield

8 servings

Recipe Note

This is an adaptation of several bean recipes from different sources. It is best after leaving overnight for the flavors to meld. Serve at room temperature.

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